Memorial Day weekend precedes the official start of summer by a few weeks, but is the official start of grilling season by some standards.
Nothing beats heating up the charcoal and throwing down on the grill once the weather gets nice, and since Memorial Day is Monday, May 25, it’s a good chance to try out a few new Meatless Monday dishes.
- RELATED: Meatless Monday: Survive spring gatherings and cookouts on special diets, April 27
Last year, we shared all-vegan recipes that are great for Memorial Day. This year, expand your horizons or adjust to make these dishes non-dairy if you wish.
MEXICAN STREET CORN
From Seeded at the Table. Serves 5.
Life is too short to eat plain corn. Jazz up your cookout with this zesty corn on the cob.
- ¼ cup mayonnaise
- 2 tbsp. sour cream
- ¼ tsp. garlic salt
- Juice from one lime
- 5 ears fresh corn, husked
- ¼ cup grated Cotija cheese
- 1 tsp. smoked paprika
- Chopped cilantro, for garnish
- Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.
- Preheat the grill to medium heat (between 350 degrees).
- Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often or until kernels are spotted brown.
- Meanwhile, combine mayo, sour cream, garlic salt and lime juice in a small bowl and set aside.
- Carefully remove corn from grill and transfer to large platter. Smear spread all over the corn and sprinkle evenly with prepared topping of cheese, paprika and cilantro.
BLACK BEAN BURGER WITH CHIPOTLE MAYO SAUCE
From Tastes Better from Scratch. Serves 4.
Veggie burgers are a staple for any cookout and taste even better fresh rather than from a frozen box.
- 16 oz. can black beans
- ½ green bell pepper
- ½ small onion
- 2 cloves garlic, peeled
- 1 egg, beaten
- ⅔ cup whole wheat bread crumbs
- 1 tbsp. chili powder
- 1 tsp. cumin
- Salt and pepper to taste
- 1 cup mayonnaise
- 2 chipotle chiles in adobo sauce (canned is fine)
- 1 tbsp. adobo sauce
- Juice from half of a lime
- Salt and pepper
- Drain liquid from canned black beans and pat dry. Place pepper, garlic and onion in a food processor until finely chopped. Strain any excess water.
- Place black beans in bowl and mash well. Add vegetable mixture. Mix in chili powder, cumin, salt and pepper. Add beaten egg and mix. Mix in bread crumbs and shape into four patties.
- Grill until cooked.
- For sauce, add all ingredients into a food processor and puree.
COCONUT BROWN SUGAR GLAZED GRILLED PINEAPPLE
From Chef in Training. Serves about 5.
Cut the tartness of some pineapples with a sticky sweet glaze.
- 1 pineapple, trimmed and cut into wedges
- ½ cup butter, melted
- ¾ cup brown sugar, packed
- 2 tbsp. honey
- 1 tsp. coconut extract
- Combine butter, sugar, honey and extract into a bowl and stir well.
- Preheat grill on medium heat. Once grill is preheated, place wedges on grill sideways.
- Once wedges are removed, immediately coat with the glaze that will melt over the fruit. Serve warm.
GRILLED PEACHES WITH VANILLA ICE CREAM AND SALTED CARAMEL SAUCE
From Let’s Dish. Serves 4 to 6.
Spring and summer are a precious time that peaches are perfectly ripe and in season. Grab the ripest, juiciest peaches you can find and set this on the grill, guaranteed to be better than plain old cobbler.
- 4 peaches, halved and pitted
- ⅛ cup corn oil
- 3 tbsp. brown sugar
- ½ tsp. cinnamon
- ½ cup prepared salted caramel sauce
- Vanilla ice cream
- ⅓ cup chopped pecans, toasted
- Preheat grill on medium.
- In a small bowl, combine brown sugar and cinnamon. Set aside.
- Brush cut halves of peaches with corn oil and place face down on grill. Brush the outside with corn oil while the inside cooks. Grill for about three minutes.
- Using tongs, flip the peaches and sprinkle cinnamon and sugar mixture over the cut sides of the peaches. Grill for another two or three minutes.
- Remove from grill and let cool. Place one or two peaches in a serving dish and top with ice cream, sauce and nuts.
Happy Memorial Day!